on top of a pan of stuffing, throw it into a hot oven, and
let it go. About halfway through cooking, the stuffing will
threaten to burn. Do not panic—all you’ve got to do is
remove the pan, transfer the turkey to a rack set on a
rimmed baking sheet, and put it back in the oven on its
own to finish roasting. Once the turkey is cooked, pour
the pan juices over the stuffing and pop the stuffing back
in the oven for one final crisp-up blast while the turkey
rests.
The best part? The whole process goes from fridge to
table in under two hours. This is the kind of stuff Sunday
supper dreams are made of.
NOTE: For the juiciest results and crispest skin, dry-brine
the bird and air-dry it overnight as described here.
SERVES 6 TO 8
1 whole bone-in, skin-on turkey breast, 4 to 5 pounds,
patted dry